Some food blog posts are all about the sexy food prep pictures; the floured rustic cutting board, an artful array of carelessly tossed seeds and spices…
This is not that. This is a process so simple that it seemed silly even to document. Melt chocolate, mold, finish, eat. Seriously simple, and seriously creamy and delicious.
- 1 cup dark chocolate / semi-sweet chips
- 1 Tablespoon infused coconut oil
- optional: zest of one orange
- cocoa powder
A pre-made batch of infused coconut oil, the stronger, the better (It’ll be spread out over a lot of truffles). Either a double boiler or a microwave and microwave-safe bowl to melt the chocolate. A fork or whisk for stirring. A silicon candy mold for shaping. A fridge for cooling, and paper bag (lunch bag size) for shaking the truffles in cocoa to finish.
Step 1: Melt the chocolate.
You can either do this in the microwave or double boiler. It’s easier to burn and ruin your chocolate in the microwave, but it’s faster.
Method 1: In the double boiler, add chocolate and infused coconut oil over medium heat. While the chocolate begins to melt, zest one orange into the chocolate. Whisk until smooth and remove from heat.
Method 2: In the microwave, place on default cook temp and heat for 20 seconds. Remove and stir chips as much as you can. Heat for 15 more seconds. Stir. Heat 15 more seconds, stir. If more heating is needed, move to 10 second intervals.
When the chocolate is mostly smooth with a few small lumps, stop heating it. You should be able to stir the mixture from there until it melts completely.
Step 2: Form the Chocolate
Put silicon candy molds on a stable surface, like a cookie sheet. Immediately spoon the melted chocolate mixture into the mold cups so the chocolate is even with the top of the mold cups.
Put the mold cups in the fridge and allow to chill for a minimum of 90 minutes.
Pop the chocolates out of the molds and into the paper bag, to which you should now add the cocoa powder. Shake them gently until they’re well-coated.
Store the bag in the fridge. Keep the chocolate dry and cool, and it will last for months.
White Chocolate Lemon Truffle
Use the same process as above, but alter the recipe to:
- 1 cup white chocolate chips
- 1 Tablespoon cannabis infused coconut oil
- zest of one lemon
If you use appeals instead of white chocolate (white candy-yogurt discs that taste like the yogurt coating on yogurt covered pretzels and raisins), you can add 1-1.5 more teaspoons of cannabis infusion.
Garnish with anything from gold leaf to powdered botanicals, spices, and whatever else strikes your fancy.
Try adding some interesting flavors directly to your chocolate, but be aware that dry or slightly oily additions are recommended. Wet and water based ingredients may cause the truffles to fall apart. Dry spices, coffee, botanicals, dry spices are among recommended additions to either of the chocolate mixture bases.
Truffles made with “white chocolate” appeals can be left out for serving (but refrigerated, if you’re keeping them for more than a day or two). Truffles made with white chocolate chips or dark chocolate or semi-sweet chips need to be refrigerated between servings. If you want to warm them up before eating, they can be left out, but they will eventually start to melt because the coconut oil makes them soft. Coating them with cocoa powder is an optional step, but it will keep the dark chocolate from being as messy and melting as quickly.